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Grandma's Chicken and Rice Casserole
Grandma's Chicken and Rice Casserole
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Creamy chicken and rice casserole with a crispy cornflake and almond crust - comforting, delicious, and perfect for leftovers!
Ingredients:
  • 1 teaspoon butter
  • 2 cups diced cooked chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup cooked rice
  • 1 cup diced celery
  • 0.75 cup creamy salad dressing (such as Miracle Whip®)
  • 4 large hard-cooked eggs, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon minced onion
  • 0.5 cup cornflake crumbs
  • 0.5 cup slivered almonds
Instructions:
  • Before you begin, let the oven to reach 350 degrees F (175 degrees C and go ahead and grease your 11x7-inch baking dish generously with butter.
  • Combine chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion in a large bowl. Transfer mixture to baking dish and top with cornflake crumbs.
  • Bake in the preheated oven for 45 minutes, then sprinkle with almonds and bake for an additional 15 minutes until bubbly.

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